The ongoing viability of a modern fraternity is predicated upon the recruitment and development of the highest quality members. Today’s student requires a fraternity that not only has the history and tradition that we treasure, but also an exciting house complete with modern enhancements, such as state-of-the-art internet connectivity. These young men also greatly value connectivity with alumni for mentoring, internships, and possible career opportunities. The Board has worked diligently to address these issues over the past several years. Now, we are preparing to take the next step in this “modernization” process by creating a contemporary and flexible high-quality dining and learning facility.

In 2015, the Alumni Board formed a Kitchen and Dining (K&D) committee, comprising alumni and undergraduate representatives, to conduct a comprehensive analysis of the existing kitchen and dining facilities of the fraternity. The K&D committee, which has over 100 years of experience in the food service industry combined, spent over 20 months researching and planning, with multiple on-site visits, two student feedback surveys, numerous conversations with other fraternities, and dialogs with three outside industry consultants. The committee proposed a plan to the Board designed to create a physical establishment with dining services that will make the house attractive to today’s Cornell undergraduates, as well as expand, through the creation of the Learning Commons, the dedicated study and collaborative work space the undergraduates value.

The Board has endorsed the K&D committee‘s recommendations.

We believe it is critical to make a significant investment in modernizing and upgrading our kitchen and dining facilities to best meet the needs of the current brotherhood and to help us attract the highest caliber of undergraduates to Sigma Pi.

Multiple Greek houses have either recently completed or are planning kitchen/dining renovations, offering night-kitchen/“grab ’n’ go” services. This type of facility is also a major trend on campus. Indeed, Cornell has invested in repositioning common spaces for student collaboration and the ability to have light snacks and drinks in a number of buildings on campus. Importantly, the Board has asked the K&D committee to remain active as a critical standing committee to monitor the progress and outcome of the project and to adapt accordingly with the undergrads as things evolve.

Our success in these efforts will be determined not only by an engaged and committed alumni base willing to work on these endeavors but also by a secure and stable financial underpinning. Your consideration of support to this key strategic project is essential for us to continue to position Mu Chapter Sigma Pi as one of the premier fraternities on campus. I firmly believe that our continuing efforts will insure that Mu Chapter thrives for its next 100 years.

Project Goals

Enhance the rich history and tradition that Sigma Pi treasures, with modern improvements that today's students require to enable Mu Chapter to thrive for its next 100 years.

Create the premier high-quality fraternity dining program, which will result in a major competitive advantage for recruiting and for developing the brotherhood.

Meet the needs of today’s students by offering flexible dining hours, modern clean facilities, and healthy meal choices at a competitive price point.

Balance the undergraduates’ desires with the alumni’s concerns for safety, hygiene, and liability.

Modernize much of the existing kitchen equipment, which is beyond or nearing its useful service life.

Create a new 24/7 dining and learning common space to provide the brothers with a self-serve area, featuring sandwiches, snacks, and hot and cold beverages. Proposed area includes small equipment, such as microwaves and toasters.

Check out the 3-d presentation of the proposed kitchen and dining areas:

Your browser does not support the video tag.

Creating a Learning Commons

David Porter, an expert on social architecture, maintains that a “well-designed dining hall helps students connect with their school and develop bonds with other students.” Porter believes that every college or university must develop and provide safe collaboration spaces that foster meaningful face-to-face socially-rich interaction and that there has been a failure to create the type of dining/learning commons required to provide this critical environment.

Check out the 3-d presentation of the proposed kitchen and dining areas:

Your browser does not support the video tag.

In partnership with the Mu Chapter of Sigma Pi Educational Foundation, we have worked to design a new dining and learning common space. The dining hall will have an environment to rival popular coffee houses and feature grab-and-go food and drink in an adaptable space.

The New Learning Commons Will:

Create a new 24/7 dining and learning common space to provide the brothers with a self-serve area, featuring an assortment of prepared sandwiches and snacks.

Enhance the social experience of studying and snacking in a designated educational section of the dining hall.

Expand the overall footprint for dedicated educational space, given the recent success of the Memorial Room.

Repurpose the old, underutilized bar area, currently used for storage.

From our research, Sigma Pi will be the only Cornell house to offer this unique and flexible environment.

Your Involvement is Essential

This project is critical to further update the Pi house to better meet the needs of current and future brothers, ensuring that we attract the highest caliber undergraduate students. The bar area, which we fondly remember as a key socializing space, is currently used as storage. The plan calls for transforming this area into the new Learning Commons.

Alumni involvement in supporting this project is essential to success. You can contribute to this project as an individual, as a class, or as a group of brothers. Contributions can be made as a single gift or divided into payments over three years. Donors also have the opportunity to have a room/space or piece of equipment named in their honor, in honor of a class, or in memory of a brother. A permanent plaque will recognize the donors of each gift opportunity.

FAQ

The purpose of this project is to adapt the kitchen, dining room, bar area, and storage room to better serve the needs of present and future Pi men. This will be accomplished by:

Upgrading aging equipment and the layout of the kitchen. This will provide more food preparation options, make better use of the space, and allow for improved hygiene.

Reorganizing the storage room with efficient modern storage systems to increase the overall capacity.

Transforming a section of the dining room into an educational commons. By this, we mean a space similar to some created by Cornell on campus, that will be conducive for individual or group study and collaborative work in a relaxed supportive atmosphere.

The bar area, now underused, will be converted into a self-service space, giving brothers 24/7 access to a variety of beverages, including juices, soda, water, coffee, espresso, etc., and selected food items that are either ready to eat or that need minimal work to finish.

These changes will not only better serve the needs of the current brotherhood but will act as an additional factor in our ongoing attempts to continue recruiting the highest quality young men.

The project has been designed with some budget variability, depending on the exact finishes and equipment selected. We are evaluating the level of funds raised, the percentage of donations that have been designated for the educational commons, and the involvement of the Sigma Pi Educational Foundation, and we are regularly revising the plan.

We initiated this project in the first quarter of 2017, based on commitments received during the quiet phase of the marketing campaign and our broader fundraising outreach (Houston and Boston alumni gatherings, select one-on-one outreach). To date, more than $400,000 has been raised, which gives us the comfort and momentum to begin the project on time. We can work with certain larger donors on multiyear pledges and, if necessary, have financing for construction projects in place to meet vendor commitments on time. Momentum in fundraising builds additional momentum. We intend to install cameras for potential donors to view the construction progress once it begins.

Our challenge, in the kitchen, is not only aging equipment, but changing the layout to make better use of the available space, thereby creating a more efficiently functioning space. It is the belief of the K&D Committee that this is best accomplished by comprehensively dealing with the entire kitchen. This will allow us to select new equipment that serve dual purposes and to orient the equipment in a way that best addresses the issues we have identified.

Yes. The educational common, which will be contained within a portion of the dining room, is designed such that it can be converted back to dining space or for whatever use the brotherhood deems necessary.

The proposed project will not increase the cost of the meal plan for the brotherhood. Changing the way the meal plan is managed and/or the meal plan itself, including the days and times that meals and/or prepared foods are available and the types of food available, might increase the cost to the brotherhood, but they have and will vote to approve any of these changes. The Sigma Pi meal plan is in line with or slightly below the cost of competitive plans.

The choice of cuisine and menus is up to the steward and the brotherhood and will most likely change with time. The proposed kitchen will provide the brotherhood with the versatility to choose as they please by adding equipment that provides cooking options they do not currently have. One example of this is the steamer that will be installed.

It is the committee’s recommendation to secure a professional third-party management company that specializes in this segment of institutional dining. Many Greek houses at Cornell have now moved to hire a third-party, given the requirement by students to have more flexibility in dining hours and more options for food choices. The food service provider will secure a professional chef and supervise and manage the chef, who will meet the SafeServ hygiene standards we have incorporated and the standards of meal quality and service that the undergrads desire. These companies exist and are quite good. The K&D committee has already secured one proposal and is actively interviewing other candidates. The undergraduate Sage, steward, and RA are a part of this interview and selection process. The committee will work with the vendor we select to request that they hire our existing cook, Patrick.

Lunch and dinner are served daily at Sigma Pi. At lunch, 35 brothers come down the hill. Roughly 45 brothers have dinner daily at the house. In sum, approximately 80 meals are served daily.

Sigma Pi alumni should be aware that the traditional 6:30-p.m. house dinner time was modified several years ago by the undergrads in favor of having the cook prepare a meal that is available during dinner hours. The primary reason for this change is that Cornell University adjusted its class and lab hours, leaving most students with evening classes or other evening commitments, including athletics, clubs, associations, outside jobs, etc. The brothers still dine together one or two nights each week, including a Sunday meal after the weekly house meeting. A buffet-style dinner is offered Monday through Friday, giving the undergrads the flexibility to eat dinner at the house at a time that accommodates their individual schedule. Given this change, the brothers have also asked for access to light meals, including paninis, salads, fruit, dry goods, etc., in the evenings and late night after the kitchen is closed. This is partly the inspiration for establishing the new Learning Commons.

The K&D Committee’s recommendations are designed to create a physical establishment with dining services intended to make the house more attractive to today’s Cornell undergraduates rather than to make a nostalgic return to the house and meal experiences of the past, which are among our treasured memories.

The kitchen will not be locked. The brotherhood will always have access to and use of the dishwasher, but certain equipment is restricted during off hours. We believe that the new proposed area in the bar space will meet most, if not all, of the brothers’ needs and reduce, if not eliminate, their need to use the main kitchen.

Major Benefactors ($10,000 or more)

I believe we need to be responsive to the needs and lifestyles of today’s students to ensure the viability of the Pi house in the future. Gone are the traditions we fondly remember from our college days of nightly group dinners, social announcements, waiters, and hanging out at the bar ’til the wee hours of the morning. Today’s students have different requirements and social interactions. I believe this project is responsive to those needs and will be overwhelmingly appealing to future brothers. It’s what the Pi house needs to remain competitive. As such, I donated to the cause. I would also like to thank the K&D committee for the countless hours of meetings and research spent in developing this proposal. Great job.

Gordon Pugh ’79

Donation in honor of: Class of ’79

Neal Douglas ’80
Jarett Wait ’80

Naming opportunity: ceiling

Mike Rantz ’81
P. Kevin Morris ’85

Leadership Gifts ($1,000–$9,999)

This gift is given in honor of Reber Carroll and is a result of the outpouring of contributions given to both help fund the travel for the Carroll family to the Zoltan tribute with the remaining funds attached toward the house fund.

Michael Quaid ’75
Michael Anderson ’77
Craig Binetti ’77

Join the class of 1977

Henry Dunnenberger ’77
Jim Franz ’77
Steve Ryan ’77
Mark Sullivan ’77

Donation in honor of: Class of '77

Victor Sung ’77
Peter Wright ’77
Mark Barmasse ’78

Helping to memorialize The Great Doll! Donation in honor of: The Great Doll!

John Haggerty ’78
David Hanssens ’78
Steve Mongeau ’78

Class of ’78: "Thank you for your work in preserving this fine institution. Jevo!"

To keep the Pi house as the premier fraternity at Cornell, we have to raise our dining facilities above standard. This includes fixing and the current physical plant, as well as providing the brotherhood with a dining and learning experience that is superior to what today’s students expect and experience on campus and at other establishments.

During my time at the Pi house, the kitchen/dining/bar areas provided the perfect environment for forming brotherly relationships that are just as fresh and vibrant today as they were then. May the newly envisioned spaces foster the same life-long bonds at today’s Pi house for years to come.

Mark Sherwin ’80
John Altmeyer ’81

Donation in honor of: Ed Finnerty.

Edward Berlin ’81
Gary Derck ’81

Go... Nick... Go! Donation in honor of: Nick Vojnovic.

Brian Finneran ’81
Howie Gordon ’81

Naming Opportunity: Countertop Double-Deck Pizza Oven

Joe Ruocco ’81

I was impressed with the current group of brothers I met at my 35th reunion last year. We need to do everything we can, like the Dining and Learning project, to assure that we can continue to attract and retain the highest quality pledge classes and undergraduate brothers to sustain Sigma Pi long term. Naming opportunity: “The Procrasticup” 30-inch Radiant Charbroiler; additional donation in honor of Ed Finnerty ’82

Tom Silver ’81
Nick Vojnovic ’81

I want to thank the entire Sigma Pi brotherhood for the unbelievable support I have received as I continue my recovery. You all helped pull me through some very dark days. Your notes, calls, and cards brought tears to Rene and my eyes many times. I am lucky to be part of such a wonderful brotherhood.

Donation in honor of: Ed Finnerty ’82. With Fred, you instantly and always felt at ease. Any and all who see his memorial should know that they, if they had known him as we did, would have immediately counted him as a friend.

Jesse Hammerman ’83
David Knapp ’83
Dennis McNamara ’83

Donation in memory of Fred (Ed Finnerty) and for all the good memories Sigma Pi gave you. All you have to do is come back to the house to make more good memories.

Couldn’t be happier to contribute to the project with the addition of the Jeremy DB Kraker Soda Dispenser. Naming opportunity: “Jeremy DB Kraker” Soda Dispenser

Seth Mosner ’10

The class of 2010 is proud to support this great initiative, which is certain to have a positive impact on our undergraduate brothers. The kitchen and dining areas are in great need of renovation to ensure that we can meet the changing dining needs of the brotherhood and to ensure that the house continues to be a place where brothers spend their time together. Kudos to the organizing committee, and thank you for your efforts. Fraternally, class of 2010.

It has truly been an honor to serve as a member of this K&D committee, to have known two generations of Sigma Pi brothers, to be able to transform a part of the house that holds a special place in my heart in memory of the legendary Dolly Hailstork, to have been a house sweetheart, and to have had my daughter, Blair, be a sweetie Pi. We would like our contribution to go toward the new fixtures and finishes for the new sweetheart bathroom. This donation is in honor of the sweethearts of Sigma Pi

Unfortunately, I do not have the funds to match the generous $150,000 donated by our secret anonymous donor, I hope that all current and future Sigma Pis enjoy their new Panini grill. I miss you all and please let me know if you happen to visit London! Naming Opportunity: Sandwich (Panini) Grill, Donation on behalf of the pledge class of 2012

Kitchen and Dining Project Progress – Week 9

The Dining and Learning for the 21st Century campaign continues to progress well. The committee has selected a contractor for the construction phase of the project. The target date for work to begin is June 4, 2018, one week after Cornell commencement ceremonies, and we anticipate final completion of the project later in the summer.

We expect to continue our successful fundraising up to and through the beginning of construction. We are asking all Sigma Pi alumni to contribute, especially those from class years that have yet to participate in the project. With new contributors and the continued hard work of many alumni and friends of Sigma Pi, we look forward to being able to fully fund this project before the work begins.

Click on the image below to view the latest video update about the campaign.

Your browser does not support the video tag.

Campaign And Project Highlights

Total pledges and contributions as of September 1, 2018: $502,338 of the $650,000 goal.

More than 200 alumni have contributed to the campaign, which is approximately 17% of the alumni population.

We have 100% participation from the undergraduates in giving to the campaign. We are also happy to report that parents of undergraduates have also been strong supporters of the project.

Construction was completed in summer 2018.

Construction and renovations include upgrades to all kitchen and meal service equipment, the new Adolphus “Dolly” C. Hailstork Dining Room, and the new Learning Commons

Rooms, spaces, and equipment can still be named in honor of a class, oneself, or in memory of a brother. Many alumni are making contributions in memory of Brothers Reber Carroll ’75 and Ed Finnerty ’82

We would like to thank all of our generous supporters and everyone who has worked on the campaign! We will continue to keep you updated on our progress throughout the coming year.

For those who have yet to contribute, we would really appreciate your support at whatever level you feel comfortable with.

Leadership Giving Levels

Major Benefactors: $10,000 or moreLeadership Gifts: $1,000–$9,999Supporters: $999 and under

Contributions and pledges can be made online, using a credit card on the Dining and Learning donation page, or you can mail a check to the address below and write “Dining and Learning Campaign” in the memo field.

Honoring Our Chefs

No kitchen would be complete without the hard work of the people who cook the meals. Sigma Pi owes a great credit to our lineage of chefs for their service to the house. To the many who have kept us fed for over 100 years, we thank you.

Patrick Spirawk, Chef: Patrick, the current house chef, is a great cook and a jack of all trades. His talents go beyond his famous “Champagne Chicken” to carpentry, electrical work, and more. He always knows someone who can furnish any service the fraternity needs!

Adolphus Cunningham Hailstork “Dolly”, Cook: Nearly 100 brothers, spouses, house sweethearts, and friends, spanning more than 50 years of the Sigma Pi Mu Chapter’s history, returned to Ithaca on a bright and beautiful May 2010 weekend to bid farewell to Adolphus C. Hailstork. For 32 years, Dolly served as the fraternity cook, but more importantly as the glue that linked brothers to the house, to each other, and to the brothers that came before and after them. The Doll passed away peacefully in Ithaca on April 13, 2010, at the age of 94. He was initiated posthumously in 2011 and now is officially not just our cook and friend but our brother.

Mr. and Mrs. Ripke, Houseman and Cook: When Fred Willis moved to Philadelphia, one brother suggested we try to find a German or Swedish couple on foreign extradition who were relatively new to this country. It was that which led them to the Ripkes, who soon made Ithaca and Sigma Pi their home. A section of the house was converted into an attractive apartment for the couple, who provided a home atmosphere and excellent meals.

Fred Willis, Cook: Fred reigned over the Mu kitchen from 1946 until 1955, preparing three meals a day. Any brother could always get a date if it included a meal at Sigma Pi cooked by Freddy.

Honoring Our Stewards

Mu Chapter has been privileged with a great lineage of stewards throughout our history, and we owe all of these brothers our gratitude. This list, as you will see, is incomplete. Please help us reassemble our history by letting us know who the steward was during your time at the chapter house! To do so, email alumnirecords@sigmapicornell.org.